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4 Serves
114 Mins
Using a sharp chef's knife, cut the beef stew meat into uniform bite-sized cubes.
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IndianVitamin K
44 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
151 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
1707 mg / 4,700 mgSodium
1807 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
13 g / 28 gSugar
33 g / 50 gSaturated Fat
6 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Finely dice the onion and mince the garlic cloves using a garlic press.
Heat the olive oil in a large Dutch oven over medium heat.
Add the beef cubes to the Dutch oven and brown them on all sides, then remove and set aside.
In the same pot, sauté the diced onions and minced garlic until fragrant and translucent.
Stir in the tomato paste and chopped beef tomatoes, cooking until the mixture thickens slightly.
Return the beef to the pot, pour in the beef stock, and season with salt and black pepper.
Cover the pot and simmer on low heat until the beef is fork-tender.
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Nigerian